#11  
Old 10-26-2010, 06:46 AM
heliman's Avatar
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Location: Perth, Australia
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Default Re: Crispy Roast Chicken in the WFO

Nice - I'm thinking of getting my hands on some smoking wood and getting my circular saw out and turning it into sawdust. I see that some people use a foil bag with holes poked into it as a smoking device which I may try some time. Till now I have just used the standard hickory chips soaked in water and that has worked quite well but I think sawdust will probably smoke better. I'll have to experiment.
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  #12  
Old 10-26-2010, 04:15 PM
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Default Re: Crispy Roast Chicken in the WFO

I have 'fiddled' with different ways of smoking ie sawdust, chips and blocks, dry and soaked. Once the oven door is shut a smouldering offcut tends to do the job nicely - so far anyway...
Always willing to try something different and this forum is a great way to pick up on ideas.


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  #13  
Old 11-02-2010, 04:11 AM
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Default Re: Crispy Roast Chicken in the WFO

Hi ALL
Just a newbie in using my WFO and ta date have only made pizza had a hell of a hot oven and late night so havn't tried the slower cooking as yet. I'm not sure how to bring my oven up to the lower temps for baking so any tips would be great

Thanks
Dave
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  #14  
Old 11-02-2010, 04:38 AM
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Default Re: Crispy Roast Chicken in the WFO

Hi Dave...

I build a fire in the centre of the oven and let it burn down for a few hrs. Push the coals to the back of the oven and leave it for about 30 - 45 mins. I test with my temp gauge to get an idea of the temp. 350 c - leave chicken for an hr + 15 mins and you should be good to go.

Make sure you stabilise the temp before you put in meat/chicken etc. Much of it is trial and error though so do some experimenting before cooking for guests.

Have fun!
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Old 11-03-2010, 01:01 PM
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Default Re: Crispy Roast Chicken in the WFO

Rossco
Do you use a door to keep in the heat if so what type? sealed oven type? or the type that lets the fire still breath?

Dave
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  #16  
Old 11-03-2010, 03:23 PM
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Default Re: Crispy Roast Chicken in the WFO

Hello Dave,

I have got a stainless steel which doesn't seal completely or have any insulation built into it. The problem I have at the moment though is getting the temp down!The oven is so well insulated that I have to carefully watch the initial temp or risk having to wait a few hrs to be able to cook in it!
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